BASIL-LIME RUM FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 1h45m
Yield 1 drink (plus extra basil syrup)
Number Of Ingredients 8
Steps:
- Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
- For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.
BLUEBERRY-GINGER FIZZ
This blueberry ginger fizz "mocktail" is perfect for non-drinkers and those watching their waistlines. It's light and refreshing and perfect for the holidays.
Provided by Kim's Cooking Now
Categories Drinks Recipes Mocktail Recipes
Time 30m
Yield 1
Number Of Ingredients 8
Steps:
- Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
- Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 103.7 g, Fat 1.2 g, Fiber 8.4 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 86.8 g
BERRY BERRY FIZZ
Steps:
- In a food processor, puree the sliced strawberries, with their juice, and honey until smooth. To assemble the drink: Pour a generous spoonful of the fruit puree into a champagne flute. Add a few frozen blueberries and top with Prosecco. Repeat with the remaining ingredients.
ROSEMARY CHAMPAGNE FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.
- For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy!
HIBISCUS FIZZ
It's hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea. Don't turn away at the mention of apple cider vinegar: It's decidedly tame. But if you're into the aggressive sourness of vinegar, feel free to add more.
Provided by Alison Roman
Categories for one, non-alcoholic drinks
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine hibiscus tea, agave nectar or honey, and apple cider vinegar in a large rocks glass. Fill with ice and top with soda water. Garnish with a slice of grapefruit.
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